Bread and additive



United States Patent 3,219,455 BREAD AND ADDITIVE Donald K. Dubois, Harbor Beach, Mich, assignor to Hercules Powder Company, Wilmington, Del., 21 corporation of Delaware No Drawing. Filed July 11, 1963, Ser. No. 294,243 6 Claims. (CI. 99-90) This is a continuation-in-part of application, Serial No. 81,676, filed January 10, 1961, now abandoned.

The present invention relates to a bread additive and to an improved bread comprising same and more particularly to an improved bread having increased loaf volume, improved grain, texture and keeping qualities.

The term bread as used in the claims and elsewhere herein is intended to include any article of yeastraised food made from flour by moistening, kneading and baking, as well as mixtures comprising the necessary ingredients for preparing any such article of food.

An object of the present invention is an improved bread additive. A further object is an improved bread comprising said additive. A still further object is an improved bread having increased loaf volume, improved grain, texture, and keeping qualities. The above and other objects will be more readily apparent from the description of this invention given hereinafter.

The above and other objects are accomplished according to the present invention by providing a bread additive comprising vital wheat gluten, a hydrophilic colloid and an oxidizing agent.

The following examples illustrate specific embodiments of the present invention but they are not intended to limit the invention beyond the scope of the appended claims. In the examples and elsewhere herein parts and percent are by weight unless otherwise indicated. All viscosities herein were measured with a Standard Brookfie-ld Synchro-Lectric LVF viscometer on aqueous solutions at 25 C. of the concentrations specified.

The following Examples 1-17 in Tables 1 and 2 below were carried out using a sponge-dough bread baking procedure based on the ofiicial American Association of Cereal Chemists sponge-dough method for determining the baking quality of bread flour. See Cereal Laboratory Methods, sixth edition (1957), page 55, published by the American Association of Cereal Chemists. Applicants made some modifications in this procedure. The modified procedure used was as follows:

EQUIPMENT AND APPARATUS (l) Hobart A20O mixer with a McDuffy bowl and fork.

(2) Fermentation cabinet capable of maintaining a constant temperature of 82 F. and relative humidity of 78%.

(3) National sheeter (6-inch roll-s) and molder.

(4) Proofing cabinet capable of maintaining a constant temperature of 96 F. and relative humidity of 78%.

(5) Fermentation bowls, porcelain, 9 /2" diameter, 5%"

depth, with close fitting lids.

(6) Baking pans, 4XXXX tin, No. F492, top, 8 /2" x 4 /2"; bottom 7% x 3%"; :height 2 /4". Pans are coated with silicone pan glaze.

(7) Rotating reel oven. capable of maintaining constant temperature of 425 F.

(8) Volumeter, pound loaf size, rape seed displacement.

(9) Compressimeter, with 2l5-gram cylinder.

"ice

FORMULA [Percentages are based on total weight of flour used, in this instance,

1,000 grams] Milk powder Vital wheat gluten l c CMC-7HS 1 Potassium bromate 1 1 See specific examples in Tables 1 and 2 for exact amounts used. CMC lS earboxymethylcellulose.

2 Variable.

N o'rE.Cornpressed yeast is suspended in about ml. of the sponge water. Tire balance of the water is cooled so that the dough will come from the mixer at approximately 80 F.

PROCEDURE The dry ingredients of the sponge are placed in the mixer bowl and mixed for one minute. The yeast suspension, the potassium bromate dissolved in water, and the balance of the sponge water are added. The ingredients are mixed for one minute in low speed and two minutes in medium speed. The dough is removed from the mixing bowl, placed in a greased fermentation bowl and covered. The bowl is maintained at approximately 76 F. for four hours.

The remaining dry ingredients are then put into the mixing bowl along with the remaining Water, and mixing is started in low speed. The sponge is divided into three parts and thrown into the bowl within thirty seconds after the mixing is started. After one minute, the ingredients are mixed in second speed to optimum dough development. The dough is removed from the mixer, placed in the fermentation bowl, covered, and maintained at approximately 76 F.

After 35 minutes, the dough is divided into three, 440- gram doughs which are covered, and maintained at approximately SO" F.

After 15 minutes, each dough is flattened and put through the sheeter 3 times with settings of V and /g.

The flattened doughs are hand-rolled and placed in the molder to be turned until they are pan length and evenly rolled. Doughs are then placed in pans which are put in a proof cabinet at 98 F. and approximately 75% relative humidity. The doughs are proofed approximately 55 minutes. The actual time is determined by the time it takes a control dough, containing only normal white bread ingredients, to rise A" above the top of the pan.

Doughs are baked for 27 minutes at 420 F., then removed to a cooling rack for 15 minutes before obtaining the loaf volumes.

After 45 minutes total cooling time, the bread is Weighed and stored in polyethylene bags.

After 48 hours and again at 96 hours, the bread is compared with the control loaf, and scored according to the following table:

Perfect External characteristics: Score Loaf volume 15 In order to determine the etfect of using other oxidizing agents in lace of potassium bromate and the effect of other hydratable proteins in place of vital gluten, the foregoing examples were repeated using the oxidizing agents potassium iodide, ammonium persulfate and calcium bro- Crust color 5 mate and the hydrata'ble proteins egg white solids, sodium Symmetry 5 caseinate and soya flour. Surprisingly, the hydratable Evenness of bake 5 protein vital gluten was the only one found to give the Internal characteristics: synergistic effect of the present invention. However, the Texture 15 oxidizing agents gave substantially the same results as did Grain 10 the potassium bromate, the latter being slightly better. Crumb color 10 From the foregoing examples it will be seen that the Aroma present invention gives a bread having surprisingly im- Taste proved properties to a remarkable degree, particularly as 15 to loaf volume which is a very important characteristic 100 the baker strives for. Thus if one compares the poorest The loaf volume score above is obtained from the folmcrfiilse m bread i use of i three lowing table, additives of the present invention with the best increase in bread volume obtained using only two of these ingredi- 20 ents, the increase obtained with the present invention is Loafvmume Points Loafvolume Points a proximately 75% greater than the increa-se obtained Min Max Min Max with only two of these ingredients (for instance, this results from taking the increase over the control of Exam- 2 500 15 2 100 2 149 7 ple 1 obtained with the pair of ingredients of Example 5 2:450 5.1g; 14 2 2:099 6 and comparing this with the increase over the control of 2.400 2,449 13 2,000 2,049 5 Example 1 obtained with the three ingredients of Exam- 2, 300 2, 34 11 1,900 1,949 3 ple 8 in accordance with the present invention). In the 21250 2:299 10 1,350 1,899 2 first instance, the increase is only 182 whereas in the sec- 2,150 2,199 3 Below 1799 0 0nd case the increase is 314, the latter being approximately greater than the former.

External characteristics are scored by comparing the gh th abov examples represent var ous embod1- test loaf with a control loaf containing only the usual ments of i p f e i nt n, many variations may be bread ingredients Aft external characteristics are made therein within the scope of this invention as defined scored, the loaf is cut into four, 2-inch slices. Com- 1n the 913mm attachafd to this pp pressibility is measured with a compressimeter on the two 0 The 9 29 of Vltal Wheat l i P couQld inner Slices both sides of one SE06 the Outer side of the and oxidizing agent used are critical in order to realize other slice being used. The compressibility is the depth, the benefits of f Preient lnventlonamounts 0f in millimeters, to which the weight sinks into the slice in these materwls vary somewhat q upon the 10 seconds, the three measurements being averaged. 40 Particular y p collold and ({Xldlzmg 'f Internal characteristics are then scored by comparing ployed. The amounts of these materials given herein are the appearance and feel of the crumb of the test loaf with based on 1000 parts bread flour and also on using vital that of the control. Wheat gluten, carboxyrnethylcellulose and potassium bro- Table 1' Parts compressibility Loaf (mm.) Texture Total Example V0l., Score Score Wheat Vital Hydroml. (15) Flour Wheat philic* KB R03 48 hr. 96 hr.

Gluten Colloid 1, 000 None None None 2, 186 6. 8 4. 3 11. 4 78. 3 1, 000 30 None None 2, 271 s. o 4. 9 i1. 4 7s. 3 i, 000 None None 2, 154 6. 2 3. 4 11. 2 76.8 1, 000 None None 0.01 2, 142 6. 0 3. 2 9. 3 74. 3 1, 000 30 None 2, 368 9. 3 5. 6 i2. 7 32. 2 1, 000 30 None 0. 01 2, 333 7. 2 4. 5 11. 7 80. o 1, 000 None 3 0. 01 2, 221 6. 3 4. 3 11.2 73. 3 1, 000 30 3 0. 01 2, 500 10. 2 7. 3 13. 3 s5. 6 1, 000 30 3 0. 01 2, 525 10. 4 6.8 12. 5 34. 7 1, 000 30 3 0. 01 2, 516 10. 6 o. s 12. 6 s4. 6

*In Examples 1-8 CMG-7HS was used (0.65-0.95 D.S. and LOGO-2,800 cps. viscosity at 1% and 25 0.).

Example 9 CMC-12H was used (1.20-1.40 D.S. and 100-300 cps. viscosity at 1% and 25 0.). 111 Example 10 sodium alginate was used.

Table 2 Parts compressibility Loaf (mn1.) Texture Total Example VOL, Score Score Wheat Vital Hydroml. (15) (100) Flour Wheat philic* KB R0 48 hr. 96 hr.

Gluten Colloid 1, 000 None None None 2, 186 6. 8 4. 3 11. 4 78. 3 1,000 30 None None 2, 271 8.0 4. 9 11.4 78. 3 1,000 None 3 None 2, 154 6. 2 3. 4 11.2 76. 8 1, 000 None None 0. 02 2, 208 5. 8 3. 6 10. 1 74. 8 1, 000 30 None 0. 02 2, 346 8. 8 5. 4 12. 4 80. 1 1, 000 None 3 0. 02 2, 244 7. 3 4. 3 11. 6 79. 1 1, 000 30 3 0. 02 2, 488 9. 7 6. 2 13. 0 85. 2

*In Examples 11-17 CMC-7HS was used (0.65-0.95 D.S. and LOGO-2,800 cps. viscosity at 1% and 25 C.)

mate. About 20-30 parts vital wheat gluten gives good results. Below about 20 parts vital wheat gluten the bread volume becomes undesirably low, whereas above about 30 parts the bread grain becomes poorer (i.e., more open) and the crumb color becomes more off-white. About 3-5 parts of hydrophilic colloid gives good results. Below about 3 parts hydrophilic colloid both the bread volume and texture become undesirably low, whereas above about 5 parts the bread volume becomes undesirably low. About 0.010.025 part oxidizing agent gives good results. The amount of oxidizing agent which may be used to give the best results is somewhat dependent on the amount of vital wheat gluten employed. In general, the larger amounts of oxidizing agent will be used in combination with the larger amounts of vital wheat gluten, and vice versa.

The present invention is applicable to hydrophilic colloids in general. These include, by way of example, cellulose derivatives such as carboxyalkyl cellulose ethers, e.g. carboxymethylcellulose, carboxyethyl cellulose, carboxypropyl cellulose; alkyl cellulose ethers, e.g. methyl cellulose; carboxyalkyl hydroxyalkyl cellulose ethers, e.g. carboxymethyl hydroxyethy-l cellulose, carboxyethyl hydroxyethyl cellulose; hydroxyalkyl cellulose ethers, e.-g. hydroxyethyl cellulose, hydroxypropyl cellulose; dextran; starch derivatives such as carboxyalkyl starch ethers, e.g. carboxymethyl starch; hydroxyalkyl starch ethers, e.g. hydroxy-propyl starch; and natural gums, e.g. guar gum, locust gum, karaya gum, gum arabic, agar agar, Irish moss, carrageenin, aigin, sodium alginate, pectin, quince seed gum, psyllium seed gum, gum tragacanth.

This invention is applicable to oxidizing agents in general. The more practical ones include, for example, potassium bromate, calcium bromate, potassium iodate, calcium iodate, potassium persulfate, ammonium persulfate and calcium peroxide.

As many apparent and widely diiferent embodiments of this invention may be made without departing from the spirit and scope thereof, it is to be understood that the invention is not limited to the specific embodiments thereof except as defined in the appended claims.

What I claim and desire to protect by Letters Patent is:

1. A bread additive comprising about 20-30 parts vital wheat gluten, about 35 parts hydrophilic colloid, and about 0.01-0.025 part oxidizing agent.

2. The bread additive of claim 1 wherein the hydrophilic colloid is carboxymethylcellulose.

3. The bread additive of claim 1 wherein the oxidizing agent is potassium bromate.

4. An improved bread made from a dough comprising about 20-30 parts vital wheat gluten, about 3-5 parts hydrophilic colloid, and about 0.01-0.025 part oxidizing agent per 1000 parts bread flour.

5. The improved bread of claim 4 wherein the hydrophilic colloid is carboxymethylcellulose.

6. The improved bread of claim 4 wherein the oxidizing agent is potassium bromate.

References Cited by the Examiner UNITED STATES PATENTS 1,524,783 2/ 1925 Curtner 99-90 1,657,116 1/1928 Fiske 9991 2,158,392 5/1939 Ament 9990 2,797,212 6/1957 Miley et a1. 9991 2,863,771 12/1958 Ferrara 9991 2,983,613 5/1961 Bohn 99-91 2,992,111 7/1961 Ferrari 99-91 3,097,946 7/1963 Menzi 9990 FOREIGN PATENTS 675,657 5/1939 Germany.

OTHER REFERENCES The Bakers Digest, June 1958, vol. 32, No. 3 (pages 42-45 and 73).

A. LOUIS MONACELL, Primary Examiner.

BEATRICE H. STRIZAK, Examiner. 

4. AN IMPROVED BREAD MADE FROM A DOUGH COMPRISING ABOUT 20-30 PARTS VITAL WHEAT GLUTEN, ABOUT 3-5 PARTS HYDROPHILIC COLLOID, AND ABOUT 0.01-0.025 PART OXIDIZING AGENT PER 1000 PARTS BRAD FLOUR. 